4. Drizzle with vinaigrette (the one with vinegar) and toss just before serving.

*If you cannot find fresh basil to make pesto, or you don’t have time to make it, you can substitute 1 1/2 C. (375 ml) prepared, store- bought pesto. Use 3/4 C. for the Pasta with Sautéed Vegetables and 1/4 C. vinegar to the other 3/4 C. for the salad dressing.

If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world. For more information, go to http://ciaofromdebbie.com/cookbooks/